Steak Queso Rice: The Ultimate Comfort Food Recipe

Introduction

Steak Queso Rice is a delicious and comforting dish combining tender marinated steak, creamy queso, and flavorful rice all wrapped in warm tortillas. This hearty recipe is perfect for a satisfying meal that’s easy to make and full of bold flavors.

Ingredients

• 1.5 lbs Sirloin Steak, cut into ½-inch cubes
• 2 tablespoons Olive Oil (for marinating)
• 1 teaspoon Garlic Powder (for marinating)
• 1 teaspoon Onion Powder (for marinating)
• 1 teaspoon Smoked Paprika
• ½ teaspoon Cumin (for marinating)
• ½ teaspoon Chili Powder (for marinating)
• Salt and Black Pepper to taste
• 4 tablespoons Butter
• 4 tablespoons All-Purpose Flour
• 3 cups Milk (whole milk recommended)
• 8 oz Velveeta Cheese, cubed
• 4 oz Monterey Jack Cheese, shredded
• 4 oz Pepper Jack Cheese, shredded
• 1 (4 oz) can Diced Green Chiles, drained
• ½ teaspoon Garlic Powder (for queso)
• ½ teaspoon Onion Powder (for queso)
• ¼ teaspoon Cayenne Pepper (optional)
• Salt to taste (for queso)
• 2 tablespoons Olive Oil (for rice)
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 cup Long-Grain Rice, rinsed
• 2 cups Chicken Broth
• ½ teaspoon Cumin (for rice)
• ½ teaspoon Chili Powder (for rice)
• Salt to taste (for rice)
• 12 (6-inch) Flour Tortillas
• Optional Toppings: Sour Cream, Guacamole, Salsa, Chopped Cilantro

Instructions

1. Step 1: In a medium bowl, combine the steak cubes with 2 tablespoons olive oil, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. Toss to coat the steak evenly.
2. Step 2: Cover the bowl with plastic wrap and marinate the steak in the refrigerator for at least 30 minutes or up to a few hours for deeper flavor.
3. Step 3: Heat a large skillet over medium-high heat. Add the marinated steak in a single layer, cooking in batches if needed to avoid overcrowding.
4. Step 4: Cook the steak for 2-3 minutes per side until browned and cooked to your desired doneness. Remove from skillet and let rest for a few minutes.
5. Step 5: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux.
6. Step 6: Gradually whisk in milk, breaking up any lumps, and cook until smooth and creamy.
7. Step 7: Lower heat and stir in Velveeta, Monterey Jack, and Pepper Jack cheeses. Continue stirring until fully melted and smooth.
8. Step 8: Mix in diced green chiles, garlic powder, onion powder, cayenne pepper (if using), and salt. Keep queso warm on low heat.
9. Step 9: Heat olive oil in a saucepan over medium heat. Cook onion until softened, about 5 minutes. Add garlic and cook 1 more minute.
10. Step 10: Add rinsed rice to the pan and toast for 1-2 minutes, stirring constantly.
11. Step 11: Pour in chicken broth, add cumin, chili powder, and salt. Bring to a boil.
12. Step 12: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid absorbed.
13. Step 13: Remove from heat, let rice rest covered for 5 minutes, then fluff with a fork.
14. Step 14: Warm flour tortillas in a dry skillet or microwave until pliable.
15. Step 15: Spread queso over half of each tortilla, then add a layer of rice followed by cooked steak.
16. Step 16: Fold tortillas over fillings and cook in a skillet over medium heat for 2-3 minutes per side until golden and cheese is melted. Optionally brush tortillas with butter or oil for extra crispness.
17. Step 17: Remove quesadillas from skillet, let cool slightly, cut into wedges, and serve with your favorite toppings.

Tips & Variations

• Use a cast-iron skillet for a better sear on the steak.
• For a spicier queso, add extra cayenne pepper or diced jalapeños.
• Substitute sirloin with flank steak or ribeye for varied flavor and tenderness.
• Make it vegetarian by using sautéed mushrooms or black beans instead of steak.
• Serve with fresh lime wedges to brighten the flavors.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispness rather than using a microwave. The queso rice filling can also be saved separately and warmed gently on the stove before assembling fresh quesadillas.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for the queso?

Yes, feel free to substitute or mix in cheeses like cheddar or queso blanco. Using melting cheeses ensures a smooth, creamy texture.

How do I know when the rice is perfectly cooked?

The rice is done when all the liquid is absorbed and the grains are tender but still separate. Letting it rest covered for 5 minutes after cooking helps the texture improve before fluffing.

Steak Queso Rice: The Ultimate Comfort Food Recipe

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★★★★★

4.8 from 60 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 12 quesadillas 1x

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Description

Steak Queso Rice Quesadillas combine tender, marinated sirloin steak, creamy three-cheese queso, and flavorful seasoned rice all wrapped in warm flour tortillas. This hearty comfort food recipe layers juicy seared steak, velvety cheese sauce with green chiles, and aromatic spiced rice for an irresistible meal perfect for lunch or dinner. Ready in under an hour, these quesadillas deliver bold Southwestern flavors with a creamy, cheesy twist.

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Ingredients

Scale 1x2x3x

For the Steak Marinade

• 1.5 lbs Sirloin Steak, cut into ½-inch cubes
• 2 tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• ½ teaspoon Cumin
• ½ teaspoon Chili Powder
• Salt and Black Pepper to taste

For the Queso Cheese Sauce

• 4 tablespoons Butter
• 4 tablespoons All-Purpose Flour
• 3 cups Milk (whole milk recommended)
• 8 oz Velveeta Cheese, cubed
• 4 oz Monterey Jack Cheese, shredded
• 4 oz Pepper Jack Cheese, shredded
• 1 (4 oz) can Diced Green Chiles, drained
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ¼ teaspoon Cayenne Pepper (optional)
• Salt to taste

For the Rice

• 2 tablespoons Olive Oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 cup Long-Grain Rice, rinsed
• 2 cups Chicken Broth
• ½ teaspoon Cumin
• ½ teaspoon Chili Powder
• Salt to taste

Other

• 12 (6-inch) Flour Tortillas
• Optional Toppings: Sour Cream, Guacamole, Salsa, Chopped Cilantro

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Instructions

1. Marinate the Steak: In a medium bowl, combine the sirloin steak cubes with olive oil, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and black pepper. Toss well to ensure the steak is evenly coated with all the spices for maximum flavor infusion.
2. Let it Rest: Cover the bowl with plastic wrap and refrigerate the marinated steak for at least 30 minutes. Allowing it to rest longer, even a few hours, intensifies the taste and tenderizes the meat.
3. Sear the Steak: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated steak in a single layer without overcrowding the pan to prevent steaming. Cook in batches if necessary to achieve a nice sear on all sides.
4. Cook to Perfection: Sear the steak cubes for about 2-3 minutes per side until browned and cooked to your preferred level of doneness, locking in juices and flavor.
5. Rest the Steak: Remove the steak from the pan and let it rest for a few minutes to allow the juices to redistribute, ensuring tender, juicy pieces for the quesadillas.
6. Make a Roux: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes while stirring constantly to form a smooth roux, which will thicken the queso sauce.
7. Add the Milk: Gradually whisk in the milk, breaking up any lumps, until the mixture is smooth and begins to thicken into a creamy base.
8. Melt the Cheeses: Reduce heat to low and add Velveeta, Monterey Jack, and Pepper Jack cheeses. Stir continuously until the cheeses melt completely into a smooth, luscious queso sauce.
9. Add the Flavor: Stir in diced green chiles, garlic powder, onion powder, cayenne pepper (if using), and salt. Taste and adjust seasonings as desired to balance heat and flavor.
10. Keep it Warm: Maintain the queso on low heat, stirring occasionally. If it thickens too much, thin it with a splash of milk to keep it pourable while preparing the rice and assembling quesadillas.
11. Sauté the Aromatics: In another saucepan, heat olive oil over medium heat. Add chopped onion and cook about 5 minutes until softened. Then add minced garlic and sauté for 1 more minute until fragrant.
12. Toast the Rice: Add rinsed long-grain rice to the aromatics and cook, stirring constantly, for 1-2 minutes to toast the rice, enhancing its flavor and texture.
13. Add the Broth and Spices: Pour in chicken broth, then stir in cumin, chili powder, and salt. Bring the mixture to a boil to prepare for simmering.
14. Simmer the Rice: Lower heat to a simmer, cover the saucepan, and cook for 18-20 minutes or until the rice is tender and the liquid has been fully absorbed.
15. Fluff and Rest: Remove rice from heat and keep it covered for 5 minutes. Then fluff with a fork to separate grains before using it as a filling.
16. Warm the Tortillas: Warm flour tortillas in a dry skillet over medium heat for a few seconds each side until pliable, or microwave them briefly. This prevents cracking when folding and makes wrapping easier.
17. Assemble the Quesadillas: Lay a tortilla flat and spread a generous layer of warm queso over half of it.
18. Add the Fillings: Top the queso with cooked rice and then evenly layer the seared steak cubes.
19. Fold and Cook: Fold the tortilla into a half-moon shape to encase the fillings completely.
20. Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Cook quesadillas for 2-3 minutes per side, flipping carefully, until golden brown and cheese inside is melted. For extra crispness, brush the outside of tortillas with butter or oil before cooking.
21. Cut and Serve: Remove the quesadillas from heat and let them cool slightly. Cut into wedges and serve immediately with optional toppings such as sour cream, guacamole, salsa, and chopped cilantro for enhanced flavor and texture.

Notes

• For best results, marinate steak for at least 30 minutes; overnight marination intensifies flavor.
• If Velveeta is unavailable, substitute with a mild processed cheese that melts smoothly.
• Use whole milk for richest queso texture; low-fat milks may cause sauce to be less creamy.
• If you prefer spicier quesadillas, add extra cayenne or chopped jalapeños to the queso.
• Make sure not to overcrowd the pan when searing steak to achieve proper browning.
• Warming tortillas makes them pliable and helps prevent cracking when folding.
• Leftover quesadillas can be reheated in a skillet or oven for best texture; avoid microwaving to prevent sogginess.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southwestern

Keywords: Steak Queso Rice, Quesadillas, Comfort Food, Cheesy Quesadilla, Southwestern Recipe, Beef Quesadilla, Cheese Sauce, Spicy Rice